Yummy side dish and easy to prepare. I bought pre-sliced carrots, which made it even easier. Since there were no measurements, I used a little too much oil and butter (always afraid of burning the pan), but will definitely try again with a little less. The tarragon was yummy, too. Nice twist on a veggie side dish.
Sautéed Carrots with Tarragon
Photo: James Baigrie; Randy Mon
- Sliced carrots
- Olive oil
- Butter, a dollop
- Fresh tarragon leaves
- Salt, to taste
- 1. Add sliced carrots to a hot pan with a little olive oil. Cook over medium heat, stirring often, until tender-crisp.
- 2. Add a dollop of butter and plenty of fresh tarragon leaves, and season to taste with salt.
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